This venison chili soup is bold, meaty, and satisfying, combining the lean intensity of venison with a tomato-rich base, beans, and warming spices. Unlike a thick chili, this version keeps it soupier, perfect for ladling into bowls with cornbread or tortilla chips on the side.
Heat olive oil in a large soup pot over medium-high heat.
Add ground venison, season with salt and pepper, and cook until browned and crumbly — about 6–8 minutes.
Remove venison with a slotted spoon and set aside, leaving some fat in the pot.
Add onion, bell pepper, and garlic. Cook for 5 minutes, stirring occasionally, until softened.
Stir in tomato paste and cook for 1–2 minutes until it darkens slightly.
Add chili powder, cumin, paprika, oregano, and cayenne. Stir to coat the vegetables in spice.
Return the venison to the pot.
Add diced tomatoes, crushed tomatoes, beans, broth, and Worcestershire sauce.
Bring to a boil, then reduce heat and simmer 30–35 minutes, stirring occasionally.
Add more broth if needed for desired consistency.
Season with additional salt, pepper, or a splash of vinegar for brightness.
Serve hot, topped with your favorite garnishes.
Use cubed venison shoulder or stew meat for chunkier texture
Swap one can of beans for corn
Add chipotle peppers in adobo for smoky heat
For Paleo: skip beans and increase veggies like zucchini or mushrooms
Drinks:
Bold red wines like Zinfandel or Syrah
Malty amber ales or smoky porters
NA option: hibiscus iced tea or spiced apple cider
6 servings